2 c. dried beans (kidney, yellow eyed, pea beans or soldier beans)
1/2 lb. salt pork (fat & lean)
3 tsp. salt
3 tbsp. brown sugar
2 tsp. dry mustard
1/3 c. dark blackstrap molasses
2 c. boiling water

Wash and pick over the beans. Discard imperfect ones, or small bits of pebbles you might find. Soak the beans overnight. Drain. Put in pot, fresh water to cover, and parboil until some of the skins burst. Scald the pork, slice it thin. Now in a bean pot (yes, you must have a bean pot, no substitutions will do) alternate layers of beans and pork, sprinkling each layer with a mixture of salt, brown sugar, sprinkling each layer with a mixture of salt, brown sugar and msutard. Over each layer add a part of the blackstrap molasses. Pour at least two cups of boiling water over all. Bake in a 275 degree oven for at least six hours, replacing the water as it boils away. A half hour before serving, remove the cover and let the top brown. Serves 6.